Salmon Salad – Thammachart Seafood

Ingredients

• 2 cups cubed and peeled butternut squash
• 1 cup uncooked farro, rinsed well
• ½ cup dried cranberries
• ¼ cup toasted pepitas (or nuts/seeds of choice)
• ½ cup pomegranate arils
• 6 cups mixed greens
• 1 garlic clove, sliced
• 2 teaspoons Dijon mustard
• 2 teaspoons whole grain mustard
• ¼ cup pomegranate juice
• 1 tablespoon brown sugar
• 2 tablespoons red wine vinegar
• ⅓ cup extra-virgin olive oil
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 (6-oz) skin-on salmon filets
• Salt and pepper